Jerky

So, I didn't use the AB method of "jerkifying" my jerky. I ended up using the "baking" method which entails slicing the meat and laying it on cooling racks on top of jelly-roll pans, or cookie sheets. I set the oven to 168, the lowest I could get it at convect back for eight hours. 10 hours later (turns out that with an electric oven the door has to be closed, or a prop set in the door to keep the latch closed for it to work)I have delicious jerky. I used a marinade of 2 Tbsp of liquid smoke, 1/3 of a cup of Worcestershire sauce, 1/4 cup of soy sauce, and 1 1/2 Tbsp of honey with about 12 turns of the pepper mill on coarse grind.

I let it marinade for a little over eight hours, just because I was running around and didn't get to it until after noon. Turns out that the eight hour mark is when every turns from perfect to a bit to salty. I figure in the future, if I do this with a flank steak from the butcher, I'll cut back on the soy sauce a bit just in case I have to put off getting the meat out of marinade.

Bit salty, but delicious. Thicker cuts of meat which I like for jerky. Could use some more pepper and some more smoke flavor. Paprika maybe?

The plan is once I have the meat on the racks I'll sprinkle both sides with a combo of smoked paprika and pepper. But it will be with beef flank steak, so a different flavor.